Easy Black Bean Lasagna



  • 1 15-oz can black beans, rinsed and drained
  • 1 28-oz can crushed tomatoes, undrained
  • 1 15-oz can fat-free refried beans
  • 3/4 c. onion, chopped
  • 1/2 c. green bell pepper, chopped
  • 3/4 c. chunky-style salsa
  • 1 tsp. chili powder
  • 1/2 tsp. cumin
  • 8 oz. Cottage Cheese
  • 1/8 tsp. garlic powder (or 1 tsp. fresh garlic)
  • 2 eggs
  • Salt and pepper to taste
  • 10 lasagna noodles, uncooked
  • 1-1/2 c. each Wisconsin Cheddar and Mozzarella cheese, shredded


Heat oven to 350F. Spray a 9 x 13 baking dish with cooking spray. In a large bowl, combine black beans, tomatoes, refried beans, onion, green pepper, salsa, chili powder and cumin. Mix well. In a small bowl, combine Cottage cheese, garlic powder, eggs and salt and pepper. Spread 1 cup of the tomato mixture in bottom of baking dish.

Top with half of the noodles, overlapping slightly. Top with half of remaining tomato mixture. Spoon Cottage cheese mixture over the top, and top with half of the cheese, then the remaining noodles, tomato mixture and cheese.  

Cover with spray-coated foil (can be refrigerated up to one day). Bake at 350F for 45 minutes, uncover and let stand 15 minutes before serving. (If refrigerated beforehand, add 15 minutes to baking time.)

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